Zesty lime Ceviche, a light and refreshing Ceviche that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long.
Ceviche is the perfect Summertime spicy, Latin, no-cooking dish that anyone can make in a hurry or for a great party! That’s right, even you can make it!
Ceviche is regularly served on the beaches of Mexico. I use only wild-caught shrimp, but you can use a variety of the freshest fish, scallops or shrimp and serve it as a seafood appetizer or as a side dish. You can also change up the recipe to make it as spicy or as mild as you like. What’s great about this dish is you can actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons changes the structure of the proteins in the fish, essentially “cooking” the fish without using heat.
Yum! I could eat Ceviche everyday and not gain a pound.
Made with shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.
This is my go-to dish to bring to all my friends’ parties, it always disappears fast even if I quadruple the recipe! It’s very similar to a ceviche, some may even argue that it is a ceviche only instead of the shrimp cooking in lime juice, I used cooked shrimp. It’s perfect for all types of diets – Whole30, Paleo, Keto, Gluten Free, Dairy Free and Pescatarian and it’s delicious.
- Serve this as an appetizer or light meal. You can put this over a tostada to make it more substantial.
- If I’m making this for a party, I usually double or triple the recipe.
- To make ahead, combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving.
- If using raw shrimp, you can roast them in the oven. To roast preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray and add the shrimp, tossed with a little olive oil. Roast in a single layer 6 to 8 minutes or until the shrimp turns opaque. Let it cool then continue.
Zesty Lime Shrimp and Avocado Salad
4
servings15
minutes197
kcalIngredients
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1/4 tsp kosher salt, black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped*
1 medium tomato, diced
1 medium hass avocado, diced (about 5 oz)
1 jalapeno, seeds removed, diced fine
1 tbsp chopped cilantro
Directions
- In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
